SPICY BEETS SOUP

Original recipe created by Joseph & Mihail Romero Baseyevski for the Buddha Hostel Medellin, and dedicated specially to our wonderful guests, Rachel & Yosuke.

Recipe: Spicy Beets Soup

 

A delicious, colorful soup made with beets and veggies to be served hot.

Yield	4 servings
Time	1 hour 15 minutes
Tools	large saucepan or Dutch oven wooden spoon blender or food processor small saucepan
Ingredients	¼ c olive oil 3 table spoons of butter. 1 big beet, diced and chopped 1 small onion, chopped 1 large bell pepper (any color*), seeded and diced 1 medium potato ½-1 t salt 1 t red pepper flakes 1½-2 c vegetable stock 2 table spoon of pannang (Mae ploy) curry paste. Rosemary Thyme 1 table sppon of mustard.
Directions	Heat the olive oil in the large saucepan with the butter. Add the onion and sauté for 3-4 minutes. Add remaining ingredients except the stock and the curry paste and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until the beets, potatoes etc are tender, about 45 minutes or 1 hour. Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer. Optional: if you want a smoother soup, you can sieve it at this point. Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season. Blend ina ball with stock the curry paste and the mustard put it into the saucepan with all the rest of the soup and simmer for about 15 minutes. Serve hot  , with any of these toppings: crème fraîche sour cream plain yogurt    chives dill scallions